Korean Style Appetizer

Recipe courtesy of Grace Chung

A unique & beautiful presentation using Bottarga

For this recipe you'll need:

1 - 2 tablespons of good cocounut or sesame oil

3 Tablespoons of Rice Vinegar

2 Large Radishes

1 Stock of Fresh Leek

4 Ounces of either our "Sardinian Gold" or "Boutargue Impériale" Bottarga

Preparation

1) Slice approximately 14 slices of our "Sardinian Gold" or "Boutargue Impériale"

about 1/8 of an inch thick each.

2) Marinate Bottarga slices in rice vinegar for about 1 hour.

3) Peel Radish and cut slices of about 1/8 of an inch thick each, in the shape of triangular leaves,

and place in a circular patern, like flower petals at the base of your dish.

4) Slice stock of fresh leek, from middle, or where it just starts to turn green, in long diagonal

crossections (as in picture below) and place ontop of your sliced radishes, again like flower petals.

5) Remove Bottarga Slices from Rice Vinegar and fry slices gently in fry pan with hot sesame or

coconut oil until golden brown. Remove from pan and place on top, center of your radish and leek dish.

6) Garnish with sliced leek on top and enjoy!

chung recipe lg